Raw Chocolate Cheesecake

I feel like I’m writing a similar post to one I wrote about this time last year. It goes along the lines of, I’m in training for the marathon…I’m knackered…work is busy….life is hectic…time is flying by. And there doesn’t seem to be any sign of the craziness letting up soon. I’ve taken the week off work to try and gain a little perspective. I’ve been resting, enjoying dog walks, catching up with friends, shopping, having my hair cut – you know fun things.

Training means I spend A LOT of the time eating and A LOT of the time tired. I try to make sure that I’m eating the right sort of foods that will ensure my body can endure what I’m putting it through (oh god why am I putting it through this again?!). You know, the usual stuff, slow releasing carbs (pasta party anyone?), and refuelling on protein (usually homemade beans on toast). After my long weekend run I’m literally hunting the cupboards to see what I can find. And I can’t wait to make another batch of these tasty treats that will get me through the post running slump.

These little beauties are made using avocado. If you’re like me and absolutely love them, it may feel a waste of a good avocado to make it into something completely different (even if it is chocolate based) after all there does seem to be too many occasions where I’ve opened one up to be greeted by gross brown inedible flesh (mega first world problems). Why not hold back you bad avocados for this recipe?! Problem solved.

Raw Cheesecake

Raw Chocolate Cheesecake

Raw Chocolate Cheesecake
Makes 5 mini cheesecakes 

125g Almonds
100g Medjool dates (or soak dried dates)
40g Coconut oil (melted)

3 small Avocados
2-3 tbsp Raw cacao powder 
1 tbsp Coconut oil (melted)
2 tbsp Agave syrup (or maple syrup)
1 tsp vanilla extract

Optional for decoration:
1 tbsp toasted Hazelnuts (chopped)
1 tbsp cacao nibs

  • In a food processor blitz the almonds until roughly chopped. Add the dates and melted coconut oil and it should come together.
  • Spoon the mixture into mini tart cases or ramekin dishes and refrigerate whilst you make the chocolate mixture.
  • Wash up your food processor (unless you have two)
  • Scoop out the avocados and blend until creamy.
  • Add the cacao powder, coconut oil and agave syrup and blend until smooth and thoroughly combined.
  • Remove the almond bases from the fridge and evenly distribute your avocado chocolate mixture. Place in the fridge to set the filling.

These are definitely ones to try.
Enjoy!

Veronica x

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